This recipe originally appeared in our first issue, November 2014. The comforting aroma of cinnamon, nutmeg and clove fill the house when baking this German honey and spice cake. In the family for generations, Elisabeth fondly remembers her mother and grandmother making this Honigkuchen recipe. Now, with her own children and grandchildren, she bakes this treasured family dessert once a year, leaving it under the tree as a gift to be enjoyed on Christmas Day.
Ingredients
- 1 cup honey
- ¾ cup sugar
- ¼ cup butter
- ½ cup strong coffee
- 4 cups flour
- 1 tablespoon baking powder
- 1 egg
- a pinch of salt
- 6 drops bitter almond extract
- 1 teaspoon rum extract
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon lemon zest
- 1/2 cup Buckwheat honey
- 1/4 teaspoon lemon zest
Preparation
Melt honey, sugar, butter, coffee and salt in a saucepan over medium heat. Set aside to cool.
Mix remaining dry ingredients.
Combine cooled liquid with dry ingredients and a slightly beaten egg, almond and rum extracts.
Spread dough on baking sheet 3cm (1 ¼ “) thick. Bake a 350°F (180ºC) for 25-28 minutes (325°F (160ºC) for convection ovens, 20-30 minutes).
While the cake is still warm, glaze with icing. Keep in an airtight container for up to 2 weeks.
